Why You’ll Love This Recipe
I love making this casserole because:
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It comes together in just 25 minutes, start to finish.
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It uses pantry staples and canned green beans for convenience.
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The crispy fried onions add both flavor and crunch.
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It’s flexible—I can make it ahead, adjust the soup base, or even add cheese.
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It’s one of those dishes that always gets scraped clean at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cans (14.5 oz each) green beans, drained
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2 cans (10.5 oz each) cream of mushroom soup
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½ cup whole milk
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½ teaspoon freshly ground black pepper
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3 cups French fried onions, divided
Directions
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Preheat oven: I preheat the oven to 375°F and spray a 3-quart casserole dish with nonstick spray.
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Mix the base: In a large bowl, I stir together the cream of mushroom soup, milk, and pepper until smooth. I fold in the drained green beans and ½ cup of the fried onions.
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Assemble: I spread the mixture evenly in the prepared casserole dish and top with the remaining onions.
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Bake: I bake for 20 minutes, until the casserole is bubbly and the onions on top are golden brown.
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Rest: I let it sit for 5 minutes before serving.
Servings and Timing
Yield: 8–10 servings
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Variations
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Cheesy version: I stir in 1–2 cups of shredded cheddar cheese for extra richness.
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Fresh green beans: I swap in 5 heaping cups of cooked fresh beans instead of canned.
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Soup swap: I replace cream of mushroom with cream of celery or cream of onion if I’m not a mushroom fan.
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Crunchy alternative: Crushed Ritz crackers can stand in for the fried onions if I want a different topping.
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Make-ahead: I prepare the casserole (without topping) up to 3 days in advance, refrigerate, then add onions and bake before serving.
Storage/Reheating
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Refrigerator: I store cooled leftovers tightly covered in the fridge for up to 4 days.
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Reheating: I reheat in the microwave in short bursts, or in the oven at 350°F until warmed through. I sometimes add a fresh sprinkle of onions before reheating to keep the crunch.
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Freezer: I don’t recommend freezing, since the creamy sauce and fried onions don’t thaw well.
FAQs
Can I make green bean casserole ahead of time?
Yes. I assemble it up to 3 days ahead (without topping) and refrigerate. Before baking, I let it sit on the counter for 45 minutes, then add onions and bake.
What’s the best substitute for fried onions?
If I don’t have fried onions, I use crushed crackers, breadcrumbs, or even crispy shallots.
Can I use frozen green beans instead of canned?
Yes. I thaw and drain them well before mixing. Frozen beans give a fresher flavor and firmer texture.
How do I know when the casserole is done?
The edges should be bubbly, and the onions on top should be golden brown.
Can I lower the sodium in this recipe?
I use low-sodium soup and fried onions, or cut back on the added salt. Fresh or frozen beans also help control sodium levels compared to canned.
Conclusion
This easy green bean casserole is one of those timeless side dishes that always delivers comfort and nostalgia. With its creamy base, tender beans, and crunchy topping, it’s the perfect complement to any holiday meal or weeknight dinner. Once I learned how quick and adaptable it is, I knew it would stay in my rotation year after year.
Print
Easy Green Bean Casserole
- Total Time: 25 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
This retro classic features tender green beans, creamy mushroom sauce, and a crispy fried onion topping. A quick and comforting side dish ready in 25 minutes!
Ingredients
4 (14.5 oz) cans green beans, drained
2 (10.5 oz) cans cream of mushroom soup
½ cup whole milk
½ tsp freshly ground black pepper
3 cups French fried onions, divided
Instructions
Preheat oven to 375°F (190°C). Grease a 3-quart casserole dish with nonstick spray.
In a large bowl, whisk together cream of mushroom soup, milk, and pepper. Stir in drained green beans and ½ cup crispy fried onions.
Spread mixture evenly into prepared casserole dish.
Top with remaining fried onions.
Bake for 20 minutes, until casserole is bubbly and onions are golden brown.
Let rest 5 minutes before serving.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave in a covered dish until heated through, or bake at 350°F until warm.
Make Ahead: Assemble up to 3 days in advance (without topping). Bring to room temp, add fried onions, and bake as directed.
Soup Swap: Use cream of celery or cream of onion if not a fan of mushrooms.
Topping Alternatives: Try Ritz crackers if you don’t like crispy onions.
Fresh Beans: Substitute with ~5 cups fresh cooked green beans.
Cheesy Twist: Mix in or top with 1–2 cups shredded cheddar.
Oven Flexibility: Can also bake at 350°F for slightly longer until sauce is bubbling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Vegetable Side Dish
- Method: Baking
- Cuisine: American
